Bolo do Caco | Madeira Island, Portugal Bread Recipe скачать в хорошем качестве

Bolo do Caco | Madeira Island, Portugal Bread Recipe

GET THE RECIPE: https://justcookwithmichael.com/recip... Correction : Bolo means cake. Bread is pão Just Cook With Michael Website: https://justcookwithmichael.com/ For more Portuguese video recipes view my Portuguese playlist:    • Portuguese recipes   KITCHEN ITEMS: Potato Masher: https://amzn.to/39i9IHe Bench Scraper: https://amzn.to/2BnCx8M Carbon Steel Pan: https://amzn.to/2EaB9az Instant Read Thermometer: https://amzn.to/2ZNrdw2 Active Dry Yeast: https://amzn.to/3fUiU7e RELATED RECIPES: Poncha | Madeira Island’s Cocktail:    • Poncha | Madeira Island's Cocktail   https://justcookwithmichael.com/recip... Carne Vinha d’ Alhos:    • Carne Vinha d' Alhos | Pork Marinated in G...   https://justcookwithmichael.com/recip... Milho Frito | Fried Polenta:    • Milho Frito | Portuguese Fried Corn Meal |...   https://justcookwithmichael.com/recip... Preparation of Tremoços | Lupini Beans, Portugal's Most Popular Snack:    • Preparation of Tremoços | Lupini Beans, Po...   https://justcookwithmichael.com/recip... PHOTOGRAPHY EQUIPMENT: Canon EOS 6D: https://amzn.to/2WL9tQ9 Canon EF 40mm f/2.8 STM Lens- Fixed: https://amzn.to/3hnxwMP Canon EF 70-300mm f/4.5-6 is II USM Lens: https://amzn.to/3fSesWv Canon EF 50mm f/1.8 STM Lens: https://amzn.to/2ZUXktX Andoer Colorful Metal Electronic TTL Auto Focus Focus AF Macro Extension Tube Ring for Canon EOS EF EF-S 60D 7D 5D II 550D Red: https://amzn.to/2ZPvQpc INSTAGRAM:   / justcookwithmichael   FACEBOOK:   / justcookwithmichael   PINTEREST:   / justcookwithmichael   ______________ Bread flour 4 cups Water . 1- 1/4 Cup Sweet Potato . 1/2 cup (russet potato can be a substitute) Salt . 2 tea spoons yeast 1 tsp, rehydrated in water 105F and a pinch of sugar. Instructions Bring a pot of water to a boil. Add potatoes and cook for 10 minutes until tender. Strain potatoes. Mash into a smooth consistency. Add water a small pinch of sugar and yeast into the potato mixture. Let sit for 5 minute to re-hydrate the yeast. Add in flour. Stir to combine. If there is flour that is not incorporating, add 1 tablespoon of water more. Continuing until flour is incorporated. The dough should be slightly sticky. With the dough in a bowl cover dough with plastic and bowl with a dish towel and let sit for about 1 hour. After one hour, work in the salt by stretching and folding the dough over it self. Do this about 10 times. Using the same piece of plastic wrap, cover the dough and let sit for about 2 hours. Stretch and fold the dough again about 10 times. Cover. Wait at least 30 minutes and up to 2-3 hours until the next stretch and fold. Repeat this process until you have done at least 4 rounds of stretch and fold. After the second stretch and fold round, you can refrigerate the dough for up to 24 hours and then continue the process the next day. *From the time you mix the flour and the water the dough should spend 5-10 hours at room temperature. After you have done at least 4 stretch and fold rounds, you will shape the dough. Use a pie pan or plate with a slight rim. You can line the mold with parchment paper or sprinkle it with flour to prevent it from sticking. Divide the dough into 3 evenly balls. Flatten each ball into an 8-10" circle, using a rolling pin or your hands. Let the dough rise in your chosen mold for 1-2 hours, while covered. Add a little bit of oil into a hot skillet (cast iron or carbon steel is best). Place the bread into the pan. After about 2 minutes at high heat, reduce the heat to medium-low. Cook for another 3 minutes then flip. Turn the heat to the lowest setting and cook on the second side for about 6 minutes. Bread should be anywhere form ¾-1½" thick. The internal temperature for the bread should be between 195-210°F. To serve, cut in half horizontally to form two thin discs. Cut each disc into 4 slices. Spread garlic and butter onto each slice. Enjoy! == Alternative method using mixer with a dough hook: After the addition of yeast and salt place in a mixer with a dough hook, and kneed for 8-10 minutes. Bulk ferment/proof for 2 to 3 hours, then shape the dough and proof for an additional 1.5 - 3 hours depending on the temperature. Temperature makes a huge difference in the time needed to complete fermentation the ideal temperature is around 80°-90 F. A few ways to keep your dough warm are: Boil a pot of water about 1 to 2 gallons and place in the oven with the dough while rising, or you can place a space heater/ heat lamp near the fermenting dough. _______________ JustCookWithMichael is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. The website and YouTube channel get paid by Amazon if links to products are used.